The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1887-06-22

As the husk and kernel are given to
stock it was considered desirable to ex-
anime the husk to see if any variation
existed in different localities; the results
proved that the huus from Western ter
ritories contained less Albuminoids than
from other localities. But as whole
the oats showed more albuminoids and
oil than other cereals. Ohio samples
were the highest in albuminoids, and
Texas samples the highest in oil, yield
ing as much as 1l.20 per cent. and COM
pare favorably with Scotch and best
English oats.
BY extensive selection and introduc-
tior of heavy oats from Sweden, Nor
way, Poland and Scotland, and dis
tri6uted extensively by the Department
of Agriculture, the quality has been
greatly improved: and the last five years
the acreage under crop very considera-
big increased in consequence, so that
oatmeal now figures in the exports of
grain to Europe. As corn is too heating
in summer for horses, there is greater
demand for oats, as the more wholesome
and nutritious ration for horses. The
total area under crop for last five years
was is, CPS, 029 acres, against 1l,O76,o22
acres annually in the previous ten
years. With the improved milling and
5ruising process of oats by rollers, re-
Gently introduced, and sold now in
America as ''roLed'' or fattened oats, it
is reasonable to conclude that we shall
soon see the increased demand as an
article of Diet and drink or beverage for
the table much more appreciated, owing
to the more nutritive quality than the
corn preparations as articles OF food,
many of which are only "corn starches"
and lack tic nutritive albuninolds-
flesh, blood, bone and brain forming
clements of nutrition. There is nat
ural dislike by the cooks to stand over q
fire stirring the oatmeal grits, which
have to be boiled and stirred for long
time to keep it from burning and to get
softened, as the hard skin prevents the
hot water dissolving out the starch and
gluten. The rolled or faxed oats Is
easily cooked and easily digested by the
most delicate man, woman or child, and
| is nothing more or less than pure oat-
meal, which is growing more and more
into favor. It only requires to be bet
ter known to be more popular as the
rlost desirable food for child, invalid or
robust man or woman. Finer meal is
made. which can be used IN making
puddings, cakes, thickening soups,
broths, or suet and bread dumplings, Of
higher nutritive quality than any other
meal or wheat -four manufactured. 1t
is Z specially likely to expand and grow
/; io1o an article of food OF vast uses for
export. When treated by the Lew
process OF milling, the kiln drying does
not yield the same Scotch oatmeal-lke
olor and taste ac Scotch and EaGlish
| oatmeal samples, but 1t the more easily
replaces other Hour or meal II cooking,
and making sundry articles OF feed IN
which the high kiln dried and roughly
ground oatmeal cannot be used. The
uutritive properties, however, are the
same, and more palatable to many IN
valids or children.
Following up The subject compare
tizeiy witt. the numerous and complete
analysis OF English and Scotch oats, un-
Gcr the direction of the late Prof. J. +.
". Johnson, the eminent agricultural
chemist and gcologist; by Prot. j. P.
Merton, OF Yale College, laboratory of
the Highland Society OF Scotland, IN
IS&5-tne most elaborate and important
Investigations on record, either before
~, c;Doa ,3acarya c,,aoial Oot1pa-uh1ch IN